Tuesday, October 30, 2018

Easy Mulberry Jam

Today we are making Mulberry Jam!We’re using a really simple method, no special ingredients or tools needed. It feels lovely and slow and cosy to make this, and your house will smell amazing!I’m going to use it straight away in my baking - so below I'm sharing a couple of ideas on how to use your jam if you don’t want to store it for the long term. I find the whole sterilising and canning for me right now is too much - I haven’t learnt how to do it properly yet, and I don’t have a bunch of jars - so I’m going to use my jam later today in my baking and freeze what I bake so it lasts that way.

Watch the videos to follow along, or keep reading for the recipe below!

MATERIALS NEEDED FOR THE JAM

Mulberries (about 5 cups, washed and de stemmed)

Sugar (½ cup)

Lemon juice (about 2 tablespoons)

Pinch salt

Pop a couple of metal spoons in your freezer - we will use those later to test when the jam is ready.

RECIPE1. Put everything in a pot on your stovetop, start on medium heat, mix it all together and mash it with a potato masher (or a fork)2. Bring it all to a boil, keep stirring it, for about 20 mins3. Check if it is set - take your frozen spoon, drop some jam on, wait a couple of seconds, run your finger through it. If it leaves a line, it’s done. If it mixes back together, it needs more time on the stove4. When it’s ready, cool it down to room temp, then use it! If you don’t want to use it immediately, then you’ll need to put it into clean sterilised jars (boiling should do the trick, but I’m no expert here so do a bit of googling for this part), and keep it for a couple of weeks in the fridge or a couple of months in the freezer (remember it expands while freezing so leave room at the top or your jar will break).USE THIS JAM IN YOUR BAKING AND FREEZE FOR SIMPLE SNACKS

Jam Swirl cake: Any butter or vanilla cake recipe, once batter combined, drop spoonfuls of jam on top and swirl through like a marble cake, then bake